Spring Minestrone Soup is a light and vibrant take on the classic Italian vegetable soup, perfect for celebrating the fresh, crisp flavors of spring. Packed with seasonal vegetables like peas, asparagus, and tender greens, this soup is a nourishing and flavorful way to enjoy the bounty of the season. With a base of vegetable broth, this minestrone is both healthy and satisfying, while the addition of pasta or beans gives it a heartier touch. Serve it with crusty bread for a simple, comforting meal that’s full of color and texture.
Ingredients:
- 2 tbsp olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 cup asparagus, chopped into 1-inch pieces
- 1 cup fresh or frozen peas
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (like ditalini or orzo) or 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup fresh spinach or kale
- 2 tbsp fresh basil or parsley, chopped
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Lemon wedges for serving (optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-6 minutes until softened.
- Add the garlic and zucchini, cooking for another 2 minutes until fragrant.
- Pour in the vegetable broth and diced tomatoes, and bring the soup to a simmer.
- Stir in the asparagus, peas, and pasta (or beans if using), and cook for 10-12 minutes, or until the pasta is al dente and the vegetables are tender.
- Add the spinach or kale and cook for another 2-3 minutes until wilted.
- Stir in the fresh basil or parsley, and season with salt and pepper to taste.
- Serve the soup hot, garnished with grated Parmesan cheese and a squeeze of fresh lemon juice if desired.
Enjoy this fresh and wholesome Spring Minestrone Soup for a meal that’s as nourishing as it is delicious!
